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Ingredients

• 3 cups Beef Stock/Broth (or any stock/broth you would like to use)
• 1 tablespoon Cornstarch
• 2 Eggs Yolk, beaten
• 2 cups (1 long) English Seedless Cucumber, rough chop
• 1/2 cup Heavy Cream
• 1 1/2 cups White Sauce (recipe below)
• 1 tablespoon Kosher Salt
• 1 cup Milk
• 1/4 teaspoon Nutmeg
• 1/2 cup Onion, chopped
• Salt& Pepper, to taste
• 1/2 cup Stock/Broth of any kind you'd like to use
• 14 tablespoons unsalted butter, melted
• 1 cup Water
• 4 tablespoons White Wine

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Ready In 45 Minutes

Servings: 6

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Cooking Instructions

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Step 1

• White Sauce:So first things first we need to get this white sauce done before the actual soup.
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Step 2

• Whisk the cornstarch and milk in a small sauce pot before heating it up. Then add in the rest of ingredients the stock, butter, and seasonings. Bring to a boil, stir, and let it thicken up. Turn heat off and set aside.Soup:In a pot start cooking the cucumbers with the water, butter, and salt until fork tender. With a hand blender or blender pulse till smooth the cooked cucumber with the water it was cooking in, white sauce, chopped onions, and beef stock. Then transfer back into the same pot and bring to a boil. A minute before serving add into the soup the heavy cream, white wine, the 2 egg yolks, and nutmeg, stir to combine. Taste for seasonings then serve and garnish with cilantro or parsley.
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